Ingredients:  

• 1 big zucchini cut with a vegetable spiralizer 
• 1 sweet potato cut with a vegetable spiralizer 
• 1 tsp olive oil 
• 1 pinch of salt 
• Organic Basil Pesto Genovese Add to cart
•  Pine nuts
•  Fresh Chives

Preparation:

1. In a pan with a little olive oil, toast the pine nuts until golden and remove and set aside.

2. In the same pan, sauté the spiralized vegetables over high heat with a little oil and sea salt, for 2-3 minutes.

3. Add 3 tablespoons of Basil Pesto Genovese and mix well.

4. Serve hot and top with toasted pine nuts and chopped chives.